Chocolate Chip Espresso Banana Nut Muffins
Prep time
Cook time
Total time
These Espresso Chocolate Chip Banana Nut Muffins are your breakfast and coffee combined in a single bite! Yup, you can have your morning coffee and eat it, too!
Recipe type: Breakfast
Cuisine: American
Yield: 12 muffins
  • 1¼ cups whole-wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons aluminum-free baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon espresso powder
  • ¾ cup toasted pecan, chopped, divided
  • ¾ cup dark chocolate baking chips, divided
  • 1 stick butter, melted
  • ¾ cup brown sugar
  • 2 large eggs, beaten
  • 2 teaspoons vanilla
  • 1 cup mashed, very ripe bananas
  • ¾ cup buttermilk
  1. Heat oven to 425°F. Line muffin tin with cupcake liners.
  2. In a large bowl, mix flours, baking powder and soda, salt, espresso powder, ½ cup each of the nuts and chocolate chips, reserving the rest to top muffins. Whisk and set aside.
  3. In another bowl, mix melted butter, sugar, eggs, mashed bananas, vanilla, and buttermilk. Whisk to combine.
  4. Pour wet mixture into dry mixture. Use a spatula to mix just until combined. Don't overmix.
  5. Spoon batter into lined muffin tin. To get the high-domed, big-topped, bakery-style muffins, fill the cups all the way to the top (*See photo below).
  6. Sprinkle the remaining nuts and chocolate chips on top.
  7. Bake at 425°F for 7 minutes. Then reduce heat to 350°F and continue baking for 13 more minutes, for a total of 20 minutes baking time.
  8. Cool in the tin for just a couple of minutes, then remove and place on a wire rack to cool completely.
Recipe by Fiesta Friday at